Dorito Mac & Cheese Recipe

Cook chorizo

Heat a large skillet over medium heat. Remove chorizo from its casing and add to the dry skillet. Break it up with a spatula and cook until no longer pink and browned in places, about 6–8 minutes. If the chorizo releases excess fat (many do), tilt the pan and spoon off all but about 1 tablespoon of fat.

Add onion

Add the finely diced onion to the skillet with the chorizo. Sauté until softened and translucent, about 4–5 minutes. Taste and adjust seasoning: add a pinch of salt only if needed (chorizo can be salty). Remove from heat and set aside.

Prep fresh toppings

Chop cilantro and slice green onions; set aside for garnish when serving.

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add elbow macaroni and cook 1 minute less than package directions for al dente (usually 7–8 minutes). Reserve 1 cup of the pasta cooking water, then drain pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming, add 3 tablespoons flour and whisk continuously for 1–2 minutes until the roux smells slightly toasty but not brown.

Add milk

Slowly whisk in 2 cups whole milk and 1/2 cup half-and-half (if using), whisking constantly to prevent lumps. Bring to a gentle simmer until the mixture thickens enough to coat the back of a spoon, about 3–5 minutes.

Finish cheese sauce

Lower heat to low. Remove the saucepan from direct heat and add 2 cups grated sharp cheddar, 1 cup grated Monterey Jack, and 2 ounces softened cream cheese in small handfuls, stirring to melt each addition before adding more. Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon hot sauce or 1 teaspoon minced chipotle, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. If the sauce becomes too thick, add 1–3 tablespoons reserved pasta water until desired pourable consistency is reached.

Place 3 cups crushed Doritos into a medium bowl. Pour 2 tablespoons melted butter over the crumbs and toss to coat evenly. Set aside 1/2 cup of the coated crumbs for topping; the rest will be mixed into and under the pasta for texture.

Combine on stovetop (quick method)

Return drained pasta to the pot over low heat. Pour the cheddar queso sauce over the pasta and stir to combine. Fold in cooked chorizo and 2 cups of the butter-coated Dorito crumbs. If the mixture feels too thick, add reserved pasta water 1 tablespoon at a time until creamy and saucy. Taste and adjust seasoning.

Transfer to baking dish (crispy top option)

Preheat oven to 375°F (190°C). Lightly butter a 9x9-inch baking dish. Spoon the combined mac & cheese into the dish, smoothing the top. Sprinkle the reserved 1/2 cup coated Dorito crumbs evenly over the surface. Bake for 12–15 minutes until bubbling and the top is lightly crisped. For extra brown, finish under the broiler 1–2 minutes—watch carefully to avoid burning.

Serve

Scoop onto plates and garnish with chopped cilantro and sliced green onions. Serve immediately so the Dorito topping stays crunchy.